Petitchef

Hyderabadi dum biryani

Main Dish
4 servings
40 min
75 min
Very Easy

Ingredients

Number of serving: 4

For rice:

Rice: 4 cup

Water: 7 3/4 cup

Butter: 2-3 tbsp

Cardamoms: 5 nos

Cloves: 6-7 nos

Bay Leaves: 2 nos

Cinnamon: 2 nos

Pepper corns: 10 nos

Lemon juice: 1/2 tablespoon

Mint leaves: few

Coriander leaves: few

Salt: to taste


For Mutton curry:

Mutton: 1kg

Onion chopped: 04 medium

Tomato chopped: 1 medium

Ginger garlic paste: 2 tablespoons

Greenchilli paste: 1/2 tablespoon

Biryani masala(national brand): 1 tablespoon

Coriander powder: 1/2 tablespoon

Pepper powder: 1/2 tablespoon

Turmeric powder: 1/2 teaspoon

Water: 1 cup

Garam masala: 2 teaspoons

Salt:to taste

Oil


Mutton Marinade:

Yogurt: 1 cup

Ginger Garlic Paste: 1/2 tablespoon

Chili Powder: 1/4 tablespoon

Coriander Powder: 2 teaspoons

Pepper powder: 1 teaspoons

Cumin powder: 1 teaspoon

Chopped Mint Leaves: 3 tbsp

Chopped Cilantro: 3 tablespoons

Turmeric powder: 1/2 teaspoon

Lime juice: 1/2 tablespoon

Salt to taste

Garam Masala Powder: 1 teaspoon


For layering :

Raisins: 1/4 cup

Cashew nuts: 1/4 cup

Onion thinly chopped: 1 big

Coriander leaves: 1/4 cup

Mint Leaves: 1/4 cup

Saffron: a small pinch

Milk : 1 teaspoon

Pineapple chopped: 1 cup

Ghee: 2 tablespoons

Sugar: 1/2 tablespoon

Maida dough: 1/2 cup (for sealing)


Pudina Chutney:

Grated coconut: 1 cup

Chopped Pudina leaves: 1/4 cup

Chopped Coriander leaves: 1/4 cup

Green chilli: 2nos

Ginger: 1 teaspoon

Garlic: 1 teaspoon

Curd: 1/4 cup

Lemon juice: 1 teaspoon

Salt: to taste


Dates Chutney:

Dates deseeded: 1/2 cup

Jaggery: 1/4 cup

Tamarind : small gooseberry size

Red chilli flakes: 3-4 nos

Cumin powder: 1 teaspoon

Ginger powder: 1 teaspoon

Salt: 1/4 teaspoon

Preparation

  • For rice:
    Wash the rice, drain and keep aside till dry. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté well. When the rice starts cracking, pour water, salt and lemon juice. Add mint and coriander leaves, close the lid and cook till the rice is 3/4 done.
  • Mutton Marinade:
    Combine all the above ingredients with your hands, add mutton pieces to the batter and keep aside for 2 hours minimum.
  • For Mutton curry:
    Heat oil in a pan, add ginger-garlic-green chilli paste. Fry till golden color, add onion saute till it becomes translucent. Add tomatoes and fry untill the oil seperates. Add biryani masala, coriander powder, pepper powder, garam masala and turmeric powder.
  • Sauté well till the raw smell goes, add marinated mutton, mix well. Cover and cook for 05-10 minutes. Remove lid and pour 1 cup water, cover and Cook till done and the gravy turns thick.
  • Final Layering:
    Dissolve saffron in 1/2 tbsp warm milk. Heat 2 tablespoons ghee In a pan, fry the raisins and cashew sepeartely. In the same pan fry thinly sliced onions, add 1/2 tablespoon sugar, fry till golden brown color.
  • In a deep bottom pan, grease little ghee, pour mutton along with gravy in first layer. Next layer add rice. Add cashew, raisin, onion, mint leaves, and coriander leaves on the top of the rice.
  • Then spread little rice. Add mutton pieces with gravy. Repeat the process utill the ingredients finished. Pour dissolved saffron on the top of the rice.
  • Decorate the top with fried onions , raisin, cashew, mint leaves, coriander leaves and pinapple pieces. Seal the lid with maida dough and transfer to stove.
  • Place a heavy water vessel on the top of the lid and cook for 20-25 minutes on low flame. Remove from fire and serve hot with raita, pudina chutney and dates chutney.
  • Step 10 - Hyderabadi Dum Biryani
    Pudina Chutney:
    Grind grated coconut, pudia, coriander leaves, green chilli, garlic, ginger and salt to a coarse paste. Add curd and lemon juice to this. Mix well.
  • Step 11 - Hyderabadi Dum Biryani
    Dates Chutney:
    In a deep bottom pan, add dates, jaggery, tamarind and redchilli flakes. Pour 1 cup water. Boil till the ingredients turns soft. Remove from fire, allow it to cool. Add cumin powder, ginger powder and salt to this. Grind all the ingredients together in a mixer to a smooth paste. Serve with biryani.

Photos

Hyderabadi Dum Biryani, photo 1Hyderabadi Dum Biryani, photo 2




Rate this recipe:

Related recipes

Recipe Hyderabadi kachche murgh ki dum biryani- ii
Hyderabadi kachche murgh ki dum biryani- ii
3 servings
1h25m
Easy
3.3 / 5
Recipe Hyderabadi murg ( chicken ) dum biryani
Hyderabadi murg ( chicken ) dum biryani
4 servings
1h5m
Very Easy
Recipe Falafel, a quick and easy recipe
Falafel, a quick and easy recipe
5 servings
18 min
Very Easy
Recipe Coconut shrimp curry
Coconut shrimp curry
2 servings
20 min
Very Easy

Recipes

Daily Menu

Receive daily menu: